BRUSSEL SPROUTS WITH CAULIFLOWER AND MUSTARD-CAPER SAUCE

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Ingredients:

  • 2-3 tablespoons EVOO

  • 1 onion, minced
  • 2 cloves garlic, paste
  • 2-3 tablespoons Dijon mustard
  • 1 pound brussel sprouts, shaved or quartered*
  • ½ each head of cauliflower, blanched, cut into smaller flowerets
  • 2 tablespoons capers, drained
  • As needed sea salt, coriander and pepper

Method:

Add oil to a medium saute pan and heat; add onion and garlic; cook until aromatic; add mustard and sprouts and cook until tender; toss in cauliflower and capers, tossing to combine; adjust seasonings and add butter to finish.
*As seen in class, use a mandolin to shave sprouts as for slaw.




TO RECIPES

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